October 21, 2014

Slow Cooker Vegetable Red Curry

Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker, and it’s ready for dinner when you get home from work! #Vegan & #Glutenfree
Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it's ready for dinner when you get home from work! #Vegan & #Glutenfree | www.delishknowledge.com Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it's ready for dinner when you get home from work! #Vegan & #Glutenfree | www.delishknowledge.com

Red Curry! In a slow cooker! Is there anything better than dumping everything in a slow cooker, setting the timer and calling it a day?

No. The answer is no. Slow cookers are the best invention for days when you want a home cooked meal, without the cook part.

Red Curry has quickly climbed to the top of my recent favorite dishes. It probably has something to do with the 4, count them 4, Thai restaurants in a three block radius of our condo. Have I mentioned how much I love city living?

So, that many options nearby means Thai take-out a few times a month, typically rotating between sesame noodles or red curry. I will drink curry sauce if needed too; it’s the perfect blend of coconut creamy, red chili spicy, soy sauce salty, and brown sugar sweet.

Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it's ready for dinner when you get home from work! #Vegan & #Glutenfree | www.delishknowledge.com

This month’s recipe redux theme is “Spooky Spices”- you know those spices that lurk in the back of your spice cabinet, that you bought for use in a recipe years ago and have been too scared to touch since?

For me, I used to be fearful of Thai & Indian type meals. I loved to eat them, but didn’t have a clue where to start in my own kitchen. After lots of flops, I’m now pretty confident in my ability to take on Thai. In fact, I now sometimes prefer my healthier spin over takeout- especially when recipes are this easy.

While this sauce could easily be slurped on its own, it’s the tastiest vehicle for beans & vegetables that I can think of. Each bowl contains a full serving of vegetables and protein! Don’t wanna slow cook? No problem! Simmer the sauce and add the vegetables. Cook on low for 30 minutes until vegetables are tender.

Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it's ready for dinner when you get home from work! #Vegan & #Glutenfree | www.delishknowledge.com

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it's ready for dinner when you get home from work! #Vegan & #Glutenfree

Slow Cooker Vegan Red Curry

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 4 -6 servings 1x

Description

Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it’s ready for dinner when you get home from work! #Vegan & #Glutenfree


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 4 -6 servings 1x
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 4 -6 servings 1x
Scale

Ingredients

  • 2 tbsp. red curry paste (I like Thai Kitchen brand)
  • 1 cup full fat coconut milk
  • 1/2 tbsp. creamy peanut butter
  • 2 cups vegetable broth
  • 1 tbsp. maple syrup
  • 4 scallions, chopped
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 2 cups chickpeas
  • 1 cup sliced carrots
  • 1 tbsp. freshly minced ginger
  • 1 tbsp. soy sauce
  • 1 thai chili, thinly sliced (or more if you want more heat)
  • 1 tbsp. fresh lime juice
  • 3/4 cup rice (I used sprouted blonde rice from Planet Rice)
  • 1/3 cup thai basil

Instructions

  1. Whisk together the red curry paste with coconut milk and peanut butter until smooth. Place into the base of a slow cooker and add the rest of the ingredients.
  2. Cook on low for 6 hours.
  3. Stir in 3/4 cup rice. Increase heat to high and cook for 30-45 minutes depending on rice type.
  4. Stir in thai basil and serve immediately.
  5. As an alternative, decrease vegetable broth to 1 cup, do not add rice to the slow cooker and serve as is or over your favorite grain.

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Vegan Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it's ready for dinner when you get home from work! #Vegan & #Glutenfree

Full video of the recipe below!

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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  1. I made this for dinner last night and it would have been really nice BUT it was way too spicy! My boyfriend couldn’t eat it! I don’t think this is your fault – I think I used too much curry paste and I used one from the Asian supermarket which I think is quite potent and threw in a red chilli!

    Just a warning for anyone else making this if you don’t like spicy food – use a little less curry paste and don’t use the extra chilli! I couldn’t really taste the peanut butter, lime and maple syrup – which were the flavours I was most hoping to come through! – cause it just tasted of red thai curry!

    I’ll definitely be making this again, but with a little less curry paste next time!

    Charlotte

    • Oh no! I hate when I make dishes too spicy! The brand of curry paste varies widely. I tend to use Thai Kitchen paste often since it’s the one I can find it my local grocery store and I think it’s mild. I’ve had a few from Asian markets that were much more potent, I only needed a tsp. in the entire recipe! So, yeah- sorry, paste varies! I hope you make it again!

    • Oh no! I hate when I make dishes too spicy! The brand of curry paste varies widely. I tend to use Thai Kitchen paste often since it’s the one I can find it my local grocery store and I think it’s mild. I’ve had a few from Asian markets that were much more potent, I only needed a tsp. in the entire recipe! So, yeah- sorry, paste varies! I hope you make it again!

  2. #Gluten-Free….please be advised that regular soy sauce is NOT gluten-free!!!! Please do your homework if you are going to label items Gluten-free. Most people that need to avoid gluten will know this, the problem is when someone looks up gluten-free recipes and then “poisons” a person with Celiacs. And yes, “poison” is a correct term because ingesting gluten is like having the worst case of food poisoning of your life that can linger for weeks.

    • Hi Crystal, thanks for the comment! You’re right- that should be Tamari for Gluten Free, not regular Soy Sauce. I assume that GF folks will know to use Tamari instead of Soy Sauce but you are right about when people make this dish for others. Thanks for the reminder!

  3. I hope this is not a silly question. I’d like to make this tomorrow. Can I soak my chic peas tonight and use them in this recipe or are you using canned chic peas? It looks fabulous!!!

  4. Ever since my first Thai cooking class, I’ve been obsessed with cooking with Thai ingredients, which I, too, used to intimidate me beyond words! Who knew curries were so easy to make! You took it to a whole new level by busting out the slow cookers ;). This seriously screams out comfort!!